tag:blogger.com,1999:blog-840930092789285091.post8106908466319185055..comments2015-08-02T11:43:43.705-05:00Comments on The Chuck Cowdery Blog: Buffalo Trace Tests Barrel Entry Proof in Latest ExperimentsChuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-840930092789285091.post-359755106821250712014-02-19T11:29:46.816-06:002014-02-19T11:29:46.816-06:00When they say &quot;buttery&quot; with the 105, it...When they say &quot;buttery&quot; with the 105, it makes me wonder what some of the dusty bourbons were barreled at (which I find to have that buttery mouthfeel more than today&#39;s). Things like ND Old Taylor. Any thoughts on what the entry proofs used to be? Or did they have a similar entry proof, but a lower proof off the still? <br /><br />I think that would be a fascinating experiment - variations between not only barrel entry proof, but proof from the still (maybe from 100 - 140 in increments of 10). Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-77123944257051530852014-02-19T06:50:01.001-06:002014-02-19T06:50:01.001-06:00They like the whiskey that has less water added be...They like the whiskey that has less water added before aging. I&#39;d like you see lower proof off the still coupled with lower entry proof. Doctor Tarrhttp://www.blogger.com/profile/02722106527742038069noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-33453979939183380582014-02-18T19:52:46.308-06:002014-02-18T19:52:46.308-06:00Seems that everything old is new again, let me exp...Seems that everything old is new again, let me explain. Years ago, and correct me if I am wrong, but most distillers barreled at 100 proof. And distilled as close to 100 as they could get to not have to add water. I am sure it was done at BT. So now we have what used to be normal, except for a still proof of 140, being experimented with. In my opinion whiskey barreled at 100 proof ages the best. By the sounds of it BT prefers the taste of the 125 entry proof. I have some older bottlings made at what now is BT and the stuff is way better again in my opinion, than any one product high or low end made there today.Tmckenzienoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-34564763410845532542014-02-18T14:10:57.635-06:002014-02-18T14:10:57.635-06:00As I noted above in the post, it was really one ex...As I noted above in the post, it was really one experiment using both rye-recipe and wheated bourbon. They just chose to bottle and release them a year apart.Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-15667159725727623182014-02-18T14:06:56.740-06:002014-02-18T14:06:56.740-06:00This looks to be the follow up to last years wheat...This looks to be the follow up to last years wheated bourbon barrel proof experiment. In that case the BT traditional barrel proof is 114 and lo and behold the 115 BTEC proved to be the favorite. Still, if one is willing to pay the fairly spendy price for these bottles it has proven to be an interesting experiment and if you can find all four and manage to pay anywhere close to MSRP which isn&#39;t always possible (They are typically around $55 locally) you can decide for yourself. I found that I prefered the 105 in the wheated bourbon experiment. The difference from 115 to 105 was a bit subtle though for me. However the difference from 90 to 115 barrel entry proof seemed more apparent (still looking for the 125 proof bottle!).tanstaafl2http://www.blogger.com/profile/02983632392962001316noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-25387327034643254662014-02-18T13:20:31.390-06:002014-02-18T13:20:31.390-06:00Consider the source. That&#39;s the entry proof BT...Consider the source. That&#39;s the entry proof BT uses, so naturally they like it best. Others use lower entry proofs and think those are best. Distillers generally resist going higher than 125. The balancing act is between flavor from the grain and yeast, and flavor from the wood which is magnified by higher entry proofs.Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-72114628966294183372014-02-18T13:07:25.532-06:002014-02-18T13:07:25.532-06:00Is 125 a natural sweet spot, or would the richness...Is 125 a natural sweet spot, or would the richness and fuller flavors continue to build at a higher entry proof (were such allowed by law)? How and why was the legally defined max set there?<br /><br />First time commenter, btw, long time reader. Love your blog, thanks for writing!erin haganhttp://www.blogger.com/profile/08167571122961787699noreply@blogger.com